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- 7 -
- Aggiungere la farina, la fecola ed il lievito e amalgamare a velocità “6” per 2 minuti.
- Versare il composto in stampi imburrati e poco infarinati.
- Cuocere in forno preriscaldato a 170° C per circa 35/45 minuti.
- Sfornare e lasciar riposare 5 minuti nello stampo.
- Sformare su una griglia e lasciar ben raffreddare prima di utilizzarla.
RICETTA BASE PER MERINGA 900 GR ( 8 ALBUMI )
300 g di albumi (7/8 albumi)
300 g di zucchero semolato
300 g di zucchero a velo
1 pizzico di sale
- Inserire nella ciotola gli albumi a temperatura ambiente e il sale.
- Usando la frusta a fili, montare a neve a velocità “9” per 5 minuti.
- Passare a velocità “10” ed aggiungere poco alla volta lo zucchero semolato.
- Continuare a montare ancora per 5 minuti dal termine dell’ultima aggiunta.
- Spegnere l’apparecchio ed estrarre la ciotola.
- Con una spatola e con movimenti dall’alto verso il basso, incorporare lo zucchero a velo fatto
passare per un setaccio.
- Con l’aiuto di una sacca da pasticceria o con due cucchiai, formate le meringhe su placche da
forno rivestite di carta oleata o imburrate pochissimo.
- Cuocere in forno preriscaldato a 40/50° C per alcune ore, lasciando lo sportello socchiuso per un
paio di centimetri, per permettere all’umidità di uscire ed alle meringhe di seccare bene.
- Potranno occorrere 3-4 ore per i pezzi più piccoli e sottili sino a 8-10 ore per le meringhe più
grandi.
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